Thai red curry with eggplant and green beans
accompanied by red beans, rice and coriander
This classic recipe of the Thai cuisine combines a delicious vegetable broth with red curry, lemongrass, garlic, chilli and a final touch of coconut milk.
Nice and quick!
Thai red curry powder
Cooked red beans
Brown basmati rice
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring 3 parts of water for 1 part of rice to a boil in a pot. Cook the brown rice for 15 - 20 minutes in the boiling water. Drain the water and set the rice aside.
Wash the vegetables. Cut the eggplant through the middle lengthwise and then each half into 4 wedges. If they're still quite big, cut them through the middle. Cut off the tips of the beans and cut the beans in half. Cut the onion in half and then into small parts of 1/2cm wide. Peel the garlic and cut it into thin slices. Finely chop the coriander.
Heat 2 tablespoons of olive oil in a pot and sauté the garlic, the entire chilli and the curry powder for a few seconds. Make sure it doesn't burn! Add the eggplant and onion and cook it for another 2 minutes. Add 600ml of water, the vegetable broth and the lemongrass cut in half. The water should not come to a boil, but should be hot enough to cook the vegetables. Let it cook for 12 minutes and then add the green beans and coconut cream. Cook everything for another 5 minutes and season to taste.
Mix the rice with the red beans and season with the chopped coriander.